In medium saucepan, combine milk, water, butter, sugar and pinch of salt.
Bring the mixture to a simmer over medium heat
Add the flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes.
pour into a mixer add while mixing on low add egg one at a time. Thoroughly mix between each addition. You may use more or less, your looking for a smooth glossy dough that when you plop some off the spatula it will leave a nice thin, smooth peak
Use a large round tip to pipe two to three inch lines onto parchment-covered baking sheets.
carefully brush with water or an egg wash to remove imperfections (water will eave the cream puffs normal looking, beaten egg will leave it glossy)
Bake in 425 degree oven for ten minutes.
Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes (depending on size check at 10 and 20).
In the last 5 mins of baking pierce the bottom with a skewer or chopstick to allow steam to escape and dry out the inside (I do 2-3).
Chocolate Pastry Cream
Bring the milk and chocolate to a simmer
Sift the flour and starch together, set aside.
whisk the the egg, yolks and sugar in a mixing bowl and whisk until smooth and pale yellow.
Whisk in the flour and starch.
Pour in about half of the hot milk, whisking constantly. Pour the mixture back into the pan (don’t stop stirring
Bring the pastry cream to a boil, stirring constantly, over medium high heat.
Reduce the heat to low and stir constantly for about 3 minutes until very thick and smooth and the flour taste has been cooked out.
Strain the pastry cream through a fine mesh strainer into a bowl (that’s in a bowl of ice to help cool it faster) and stir in ¼ cup of the butter and vanilla.
cover with plastic wrap and refrigerate until set, a few hours
Stabilized Whipped Cream
stir the gelatin into the cold water and let bloom 5 mins
puree the raspberries and strain to get the seeds out
stir in the whipping cream and beat with a mixer
as it starts to thicken slowly add the sugar, then the vanilla
Microwave the gelatin until melted, about 15 seconds
set aside and let cool slightly
Keep whipping the cream until it reaches soft peaks
While beating slowly pour the gelatin into the cream
Beat until you get stiff peaks (don't over beat)
Simmer the whipping cream and pour over chocolate
stir until smooth, to keep warm use a double broiler
combine the pastry cream and whipping cream
Pipe the filling into the eclairs
dip the eclairs into ganache glaze, let set and serve!